Description
This flourless zucchini almond lemon loaf is unbelievably moist, naturally gluten-free, and lightly sweetened. A healthy yet indulgent lemon cake with hidden zucchini and bright citrus flavor.
Ingredients
2 cups almond flour
2 medium zucchinis (grated and squeezed dry)
3 large eggs
1/3 cup honey or maple syrup
1/4 cup olive oil or coconut oil
1 tablespoon lemon zest
1/4 cup lemon juice
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 175°C (350°F) and line loaf pan.
2. Grate zucchini and squeeze out excess water.
3. Whisk eggs, honey, oil, lemon juice, zest, and vanilla.
4. Add almond flour, baking powder, and salt.
5. Fold in zucchini gently.
6. Pour batter into pan.
7. Bake 45–55 minutes until set.
8. Cool completely before slicing.
Notes
Always squeeze zucchini well for best texture.
Do not overmix almond flour batter.
Let loaf cool fully for clean slices.
Sweetener can be adjusted to taste.
- Prep Time: PT20M
- Cook Time: PT50M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg